Ingredients:6 gelatine leaves125ml milkzest 2 oranges2 vanilla pods , split140g golden caster sugar1.2L double creamFor the caramelised orange250g caster sugar5 tbsp Grand Marnier5 oranges, zested and segmented, any juice retained✻Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.✻Lightly whip the remaining cream, then fold into the setting mixture.✻Make the caramelised orange. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency, add the segmented orange and remove from the heat.✻Pour some of the caramelised orange into glasses, then the panna cotta mixture and top it up with some more caramelised orange, then place in the fridge to set for at least 5 hrs.

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